I cooked the pork as I had done before, tied in cling film and in boiling water. I had cut the fillet in two pieces so I had two parcels, each weighing about 140gms. They took 6 mins 30 secs, and I rested still in their wrapping for 10 full minutes before untying and portioning into three each.
The pork was cooked to PERFECTION. Tender, cooked through, still pink and almost melting in texture. Really exquisite. An exceptional way of cooking pork. I served this with a red wine reduction sauce. In the future I would stick with a simple chicken, duck or quail jus for sweetness as I thought the red wine sauce overtook the delicate nature of the beautiful pork.
The pork was cooked to PERFECTION. Tender, cooked through, still pink and almost melting in texture. Really exquisite. An exceptional way of cooking pork. I served this with a red wine reduction sauce. In the future I would stick with a simple chicken, duck or quail jus for sweetness as I thought the red wine sauce overtook the delicate nature of the beautiful pork.
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